Garden Fresh Vegan Quinoa-Stuffed Bell Peppers

Allergens

N/A

Ingredients

• 6 large bell peppers (assorted colors)
• 1 cup quinoa
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 small red onion, finely chopped
• 3 cloves garlic, minced
• 1 medium zucchini, diced
• 1 medium yellow squash, diced
• 1 cup cherry tomatoes, halved
• 2 cups fresh spinach, roughly chopped
• Salt and black pepper, to taste
• 1/4 cup fresh basil, finely chopped
• 1/4 cup fresh parsley, finely chopped
• 1/2 cup vegan cheese, shredded (optional)

Instructions

1. Preheat the oven to 375°F (190°C). Cut the tops off of the bell peppers and remove the seeds. Stand them upright in a baking dish. In a medium saucepan, bring the quinoa and vegetable broth to a boil. Reduce heat, cover, and simmer until the quinoa is cooked and fluffy, about 15 minutes. Set aside. In a large skillet, heat olive oil over medium heat. Add onion and garlic, cooking until softened, about 3 4 minutes. Stir in zucchini, yellow squash, and cherry tomatoes, cooking for another 5 minutes or until the vegetables are tender. Combine the cooked quinoa with the vegetable mixture, spinach, salt, pepper, basil, and parsley. Mix well. Stuff each bell pepper with the quinoa vegetable mixture, pressing it gently to fill the pepper completely. If desired, top with shredded vegan cheese. Bake the stuffed peppers in the preheated oven for 30 35 minutes or until the peppers are tender and the cheese (if using) is melted and slightly golden. Remove from the oven and let cool slightly before serving. Garnish with additional fresh herbs if desired.

Chef’s Insight

To enhance flavor, consider marinating the bell peppers before stuffing them with the quinoa mixture.

Notes

Ensure to use fresh, high-quality ingredients for the best taste and presentation.